Item description for The Pie and Pastry Bible by Rose Levy Beranbaum...
Overview One of the country's top bakers has created a practical, complete reference for making pies and pastries that includes more than two hundred recipes, countless tips and hints, extensive decorating techniques, and detailed information on ingredients and equipment. 125,000 first printing. Tour. BOMC Good Cook Main & BOMC Alt.
Publishers Description "The Pie and Pastry Bible" is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker.
More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries
Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles
All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge
A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts
Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep
How to make a tender "and" flaky pie crust in under three minutes
How to make the best brownie ever into a crustless tart with puddles of ganache
Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche
Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more
Detailed information on ingredients and equipment, previously available only to professionals
The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart
Pointers for Success follow the recipes, guaranteeing perfect results every time
Awards and Recognitions The Pie and Pastry Bible by Rose Levy Beranbaum has received the following awards and recognitions -
James Beard KitchenAid Book Awards - 1999 Nominee - Baking/Desserts category
Citations And Professional Reviews The Pie and Pastry Bible by Rose Levy Beranbaum has been reviewed by professional book reviewers and journalists at the following establishments -
Wilson Public Library Catalog - 01/01/2004 page 439
Library Journal Prepub Alert - 07/01/1998 page 70
Publishers Weekly - 09/21/1998 page 80
Booklist - 11/15/1998 page 555
Library Journal - 10/01/1998 page 127
Booklist - 07/01/1999 page 1906
Wilson Public Library Catalog - 01/01/1999 page 86
Library Journal - 07/01/1998
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Est. Packaging Dimensions: Length: 10.28" Width: 7.16" Height: 2.04" Weight: 3.1 lbs.
Release Date Nov 11, 1998
ISBN 0684813483 ISBN13 9780684813486
Availability 0 units.
More About Rose Levy Beranbaum
Rose Levy Bernabaum, a frequent contributor to all the major food magazines and The New York Times, is a consultant to the baking and chocolate industries. Her definitive work on cakes, The Cake Bible, won the Cookbook of the Year Award from the International Association of Culinary Professionals. Rose's research for The Pie and Pastry Bible included a strudel pilgrimage to Austria, a fact-finding Danish mission to Denmark, and travel and study throughout France, Switzerland, Hungary, and Germany. She lives in New York City.
Rose Levy Beranbaum currently resides in the state of New York.
Reviews - What do customers think about The Pie and Pastry Bible?
Exceptional book for hardcore bakers May 8, 2008
First off: If you are a home baker that bakes sometimes and uses general cookbooks (i.e. Betty Crocker), this book is not for you. If you are someone who gets angry and frustrated over detailed instructions and is not patient enough to read a recipe throughly before beginning, this book is not for you. If you are someone who cannot pay attention to detail and is not meticulous and careful while baking, this book is not for you.
This book is without a doubt, for the hardcore, highly experienced baker. As a professional baker, I find this book indispensable in my work. It's extremely detailed and thorough--just how it should be. Rose doesn't write her books for the novice baker--other writers do that.
All this being said, there are some editing errors (not the fault of Rose), and everyone using this book (as well as The Cake Bible and The Bread Bible) needs to download the updated book erratas [...]
With the updated corrections, the book is better than ever.
A mexican review Apr 6, 2008
Good recipes, easy to follow instructions but just a few pictures. I think that an author as famous as Rose Levy should spend a little more in pictures.
Not for the southern pie baker Feb 1, 2008
This book was very good in explaining the chemistry behind pie baking. It also had some very good ideas in it, including ice cream pies, and pies with cake layers. However, many of the recipes are horrible, starting with the first basic pie crust recipe.
I got this cookbook for my birthday one year, but stopped using it after I made a pie with the crust from this book. I have since then picked up using it again, but I have to make my own modifications.
The first thing you'll notice about these recipes is that the writer is obsessed with pie crusts being what she calls "crispy." She mentions it constantly throughout the first fifty or so pages. Her type of "crispy" requires you to cook your pie on the bottom of the oven, on a baking stone, or freezing your pie first. I agree that it's bad to have a soggy crust, and I definitely agree with her that the juices of most fruit need to be reduced and thickened with cornstarch before going into the pie. But the majority of people don't tend to cook on the bottom of their oven. Some people can't, because there is nowhere to put the pie pan. And personally, I don't like my pie crust quite that crispy. Also, I noticed here and there reminders to put a baking sheet or something under your pie pan, because filling would leak out. If a recipe has the right amount of ingredients, you shouldn't have to do this. I don't like fires in the bottom of my oven, thanks.
Another thing. This book has you add VINEGAR to your pie crust. I know it's supposed to help with the baking chemistry, but it makes the crust taste horrible. I come from a long line of southern cooks, and I'm used to making sweet pies. I was never taught how to make a sour cherry pie. Nobody in my family ever wanted one. I make sweet cherry pies, involving sweet cherries and sugar. In my opinion, most of the recipes in this book do not have enough sugar. There is even a chocolate tart recipe with NO SUGAR.
In other words, if you like sweet pies, this book is not for you. Read instead Julia Child or the Joy of Cooking, which, by the way, has an excellent apple pie recipe.
Easy to follow recipe Jan 21, 2008
Last week I recive the Pie and Pastry Bible and I've already try out three recipes with good result. The children absolutly loves the Peanutbutter mousse pie and me and my husband hacve the pear and ginger cake as a new favourite.
The Pie and Pastry Bible Jan 14, 2008
This book has answered many questions I have had regarding which crust to use with which type of filling. I have already tried several of the recipes and they have all been hits!